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Need to use – Zucchini

Sometimes I find the most simple and delicious creations can be inspired by things that need to be used up.  Like dinner this evening for example.  I had some smoked salmon that was on a wing and a pray and if not used today was heading for food heaven.  So I decided to make G a corn cake stack with smoked salmon and crème fraiche.  My meal was inspired by the humble zucchini and memories of meals that Mum used to cook when I was younger.  I called Mum and asked her for the recipe she uses and got started.  For the effort and time you invest in this dish I think that you are repaid in abundance by the light, fluffy, flavoursome mixture that evolves into a quiche like feast (or at least that is what I remember from my childhood).

zucchini slice (recipe from women’s day – best ever)
serves 6 – 8

Ingredients
5 eggs 
60ml (1/4 cup) vegetable oil 
150g (1 cup) self-raising flour, sifted    
375g zucchini, grated
1 large onion, finely diced
150g rindless bacon, chopped
80g (1 cup loosley packed) grated cheddar cheese
Salt and pepper

Preparation
Preheat oven to 170°C.  Grease and line a 30 x 20cm lamington pan.

Beat the eggs and oil in a large bowl until combined.  Add the flour and beat until smooth, then add zucchini, onion, bacon, cheese and stir to combine.  Pour into the prepared pan and bake in oven for 30 – 40 minutes or until cooked through.  Remove from oven and cool in the pan for 10 minutes before placing on a wire rack.  Cut into slices when cool enough to handle.

My tips/alterations:  *I squeezed out the excess water from the zucchini which makes sure that there is not too much moisture in the mix.  *Every oven is different.  I used a fan forced oven and cooked it for 35 minutes.  *I added 75g red capsicum, finely diced.  You can also add grated carrot if you like.  Make whatever variation you like and call it your own. 

 

 

 

 

 

 

 

 

 

 

 

ease: 10/10. (could it be any easier?).
prep time: 15mins.
cooking time: 30mins.
total: 45mins.

taste: 9/10. This is great hot or cold.  I love having it with some spicy tomato relish.  It is fantastic in lunchboxes for kids and with a crunchy salad for bigger kids.  It can even be frozen then reheated.  We had some leftover so the next day I took it to G’s Mums place for lunch along with the banana cake

would I make it again: Without a doubt – It doesn’t just have to be when you need to use things up, I will make this for our next picnic also.

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